Olive Oil Bread
Olive oil bread is a simple yeast loaf that needs only six ingredients and one rise in the bowl before shaping. The four tablespoons of olive oil go straight into the dough, giving a soft crumb and a gently fruity flavor that suits pasta dinners. Shape it as a round or a long loaf, and brush it with egg white and water near the end of baking if you want a glossy crust.
Instructions
In a large bowl, stir together the warm water, yeast, sugar, salt and olive oil until combined.
Mix in 2 cups of the flour until the dough comes together as a soft ball.
Knead in more of the remaining flour, a little at a time, until the dough feels soft but no longer sticks to your hands.
Put the dough in a medium greased bowl and cover it. Leave it to rise until it has doubled in size.
Punch the dough down and shape it into a round ball or a long loaf.
Set the shaped dough on a greased cookie sheet, cover it, and let it rise for 15 to 20 minutes. Meanwhile, preheat the oven to 375°F (190°C).
Bake for 30 to 40 minutes, until the crust is golden brown.
For a shiny glaze, mix one egg white with one tablespoon of water and brush it over the loaf 5 minutes before the end of baking.
Make it personal.
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